Wednesday, April 19, 2006

Viva la bones


So I'm thinking about brown veal stock. I haven't made it in a very long time, partly because making stocks in a home kitchen is kind of a pain. The pots aren't big enough, the sink isn't big enough, it's hard to find a butcher who will even sell you veal bones...but I've finally got my own kitchen to mess up as I please. And a place to have dinner parties. Suddenly, it seems very important to have brown stock on hand.

Normally 80-degree sunny weather doesn't make me think, "hm, you know what would be good? Roasted bones." But lately I've been doing a lot of baking, and I mean a lot, testing a new oven for a manufacturer. I found out today that these things are going to retail for close to ten grand - which would explain why they hire people like me to make sure they at least meet expectations. That means hundreds of cookies, dozens of cakes, cheesecakes, bagels, breads, croissants, pizzas...you get the picture. When I come home, my hair smells like cake. I know many people pay a lot of money for their hair to smell like cake. I am not one of them. Bring on the savory smells.

I'll let you know how it goes. Next week, we test the roasting function of the ovens, and I'll be crying for cookies.